Mint Sauce

1/4 cupful finely-chopped mint leaves 1/2 cupful vinegar

1 tablespoonful powdered sugar

Add the sugar to the vinegar; when dissolved, pour over the mint and let stand thirty minutes in a warm place to infuse.

Nut Sauce

1 tablespoonful butter

2 tablespoonfuls peanut butter

1 1/2 tablespoonfuls flour

Few grains pepper

1 1/2 cupfuls soup stock

1/4 cupful chopped nut meats

1/4 teaspoonful salt (if needed)

Melt the butter, add the peanut butter, and, when soft, add the flour, then the stock, stirring constantly. Let boil up once, add the seasonings and nut meats, and serve.

Mousseline Sauce

8 tablespoonfuls butter

3 egg yolks

1/4 cupful heavy cream

2 1/2 tablespoonfuls lemon juice 1/4 teaspoonful salt Few grains paprika

Cream four tablespoonfuls of the butter, beating the egg yolks in thoroughly, one at a time. Add the cream, salt and pepper, set over hot water and cook until it thickens, stirring constantly. Then beat in the lemon juice and the rest of the butter in small pieces, using a wire whisk. Do not re-heat.

Cheese Sauce

3 tablespoonfuls butter

4 tablespoonfuls flour Few grains cayenne

1/4 teaspoonful mustard

2 cupfuls milk

1 cupful chopped cheese

1/2 teaspoonful salt

Melt the butter, add the flour, and then the milk and seasonings. When boiling, add the cheese, and cook till it is melted.

Flemish Sauce

1/2 cupful minced carrot 2 tablespoonfuls butter 2 tablespoonfuls flour 1 tablespoonful minced onion 1 tablespoonful minced parsley 1/4 teaspoonful mace

1/2 teaspoonful peppercorns 1 1/2 cupfuls soup stock 1/2 cupful cream 1 tablespoonful cucumber pickle 1/2 tablespoonful horseradish

Simmer the carrots thirty minutes. Then melt the butter, add the flour, stirring constantly, the onion, mace, peppercorns and stock. Boil gently for half an hour, add the cream, re-heat and strain. Add the drained carrots, the parsley, pickle and horseradish, and additional seasoning, if necessary, and serve hot.

Bread Sauce

1 cupful fine soft bread crumbs 1/2 teaspoonful salt 1/8 teaspoonful paprika

1 tablespoonful butter 1 1/3 cupfuls milk

1 slice onion

2 cloves

Put the crumbs, seasonings (the clove stuck in the onion), and the milk together in a double boiler top. Cook thirty minutes, remove the onion, add the butter and beat well.

Hollandaise Sauce

1/4 cupful weak vinegar 2 tablespoonfuls lemon juice 1/2 cupful chicken stock 1/4 cupful butter

4 egg yolks

Salt and cayenne pepper to taste

Bring the vinegar, lemon juice, chicken stock and butter to boiling point. Pour onto the egg yolks, slightly-beaten, set over hot water like a custard and stir until as thick as mayonnaise, using a wire whisk. Season to taste.

Sauce Tartare

I cupful mayonnaise

1/3 cupful minced chives, gherkins, parsley and capers

Combine and serve. Boiled salad dressing may be substituted for the mayonnaise.